Lamb Pasanda

Lamb Pasanda

This curry is very straight forward to make.  It is a wonderful warming & comforting curry for this time of year!

Serves 4

Prep time:  15 minutes (plus 2 hours marinating)

Cooking time:  1 hour

Ingredients

600g boneless leg of lamb, cut into 2.5cm cubes

2 tbsp garlic paste

2 tbsp ginger paste

3 tbsp vegetable oil

3 large onions, chopped

1 green chilli, deseeded & finely chopped

2 green cardamom pods, bruised

1 cinnamon stick, broken in half

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

250 ml water

150ml double cream

4 tbsp ground almonds

1 ½ tsp salt

1 tsp garam masala

To serve

Toasted flaked almonds

Basmati rice or Indian breads

Preparation method

1.  In a large bowl add the cubed lamb, garlic paste and ginger paste.  Use your hands to rub the paste into the lamb, cover and set aside in a cool place to marinate for at least 2 hours.

2.  In a large frying pan heat the oil over a medium heat, add the onions and chilli.  Now gently fry, stirring frequently for 5-8 minutes until softened and golden.

3.  Now add the cardamom pods, cinnamon stick, coriander, cumin and turmeric.  Stir continuously for 1-2 minutes or until the spices are aromatic.

4.  Add the lamb, cook for 5-7 minutes until browned.  Stir in the water, bring to the boil and then reduce to a simmer.  Cover the pan tightly and allow to simmer for 40-45 minutes until tender.

5.  Meanwhile in a small bowl add the double cream and ground almonds and mix together.  When the lamb is tender add 4 tablespoons of the cooking liquid to the cream and stir through.  Now add this to the lamb, with the salt and garam masala.

6.  Allow to simmer for a further 5 minutes uncovered.  Serve on warmed plates with a sprinkling of toasted flaked almonds and rice or Indian breads (or both), enjoy!

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Thai Beef Curry

Thai Beef Curry

This is a delicious melt in the mouth Thai beef curry – a great alternative to Thai Green Curry! 

Serves 2-3

Preparation time:  20 minutes

Cooking time:  1 hour 15 minutes

Ingredients

500g braising steak, cut into 1cm slices

500ml coconut milk

Curry Paste

6 cloves of garlic, peeled & finely chopped

4 stalks of lemongrass, finely chopped

1 tbsp freshly chopped ginger

2 shallots, peeled & finely chopped

½ tsp dried chillies

1 green birds eye chilli, chopped

2 tbsp curry powder

1 tsp tamarind paste

1 tbsp shrimp paste

1 tbsp palm sugar

60ml water

To Serve

Basmati rice, cooked as per packet instructions

1 lime, cut into wedges

Small bunch of fresh coriander, finely chopped

Preparation method

1.  Heat a large frying pan with a lid and add the braising steak.  Pour over the coconut milk and simmer for 45 minutes with the lid on.

2.  Meanwhile place all the curry paste ingredients into a blender until you have a paste.

3.  When the steak has simmered for 45 minutes add the curry paste and mix through.  Cover the pan and simmer for 30 minutes.

4.  Remove the pan from he heat and let rest for 20 minutes whilst preparing the rice.  Reheat the curry and serve with the rice, wedge of lime and a sprinkling of coriander.  Enjoy!

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Chicken Jalfrezi

Chicken Jalfrezi

A delicious home-made curry which is filled full of flavour and very easy to make!

Serves 4

Prep time 10 minutes

Cooking time 50 minutes

Ingredients

3 tbsp vegetable oil

1 onion, peeled & finely chopped

2 cloves garlic, peeled, sliced

1 tsp chilli powder

3 tsp ground turmeric

pinch salt

750g/1lb 10oz chicken breast, cut into large chunks

400g can of chopped tomatoes

2 tsp ground ginger

3 tsp ground cumin

3 tsp ground coriander

2 tbsp melted butter

1 lemon, juice only

To serve

basmati rice, cooked according to packet instructions

Indian Breads

2 limes, cut into wedges

2 handfuls fresh coriander leaves, finely chopped

Preparation method

1.       In a large frying pan or wok heat the oil and add the onion and garlic.  Fry over a low to   medium heat for 5 minutes or until softened.

2.       In a bowl mix together the chilli powder, turmeric and salt, add the chicken pieces and mix until fully coated.

3.       Now add the chicken to the pan and fry for 10-15 minutes or until the chicken is cooked through.

4.       Add the tomatoes, ginger, cumin, coriander into the pan, cover and simmer for 20-30 minutes.  Add water if the pan becomes to dry.

5.       Stir through the butter and add the lemon juice to taste.

6.       To serve, divide between 4 warm serving plates.  Serve with rice, Indian breads and lime wedges and sprinkle with the chopped coriander, enjoy!

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the Best Chicken Tikka Masala

The Best Chicken Tikka Masala

A great British favourite, this chicken tikka masala is full of tantalising fragrant flavours.  It is even better when made a day ahead, so the flavours can develop all the more – delicious!

Serves 2 large portions/4 small portions

Prep time:  20 minutes (plus up to 24 hours to marinade)

Cooking time:  40-45 minutes

Ingredients

For the tikka marinade

4 tsp lemon juice

110g Greek yogurt

2 cloves garlic, peeled & grated

2cm fresh root ginger, peeled & grated

½ tsp chilli powder

1 ½ tsp paprika

1 tsp salt

1 ½ tsp ground cumin

2 tbsp vegetable oil

6 boneless chicken thighs, cut into bite sized portions

For the curry

4cm fresh root ginger, peeled & roughly chopped

8 garlic cloves, peeled

1 tbsp vegetable oil

50g butter

6 green cardamom pods

2cm cinnamon stick

4 cloves

250g vine tomatoes, blended to a fine puree

1 tbsp tomato puree

250 ml water

Salt, to taste

100ml single cream

1 tsp sugar

½ tsp chilli powder

1 tsp paprika

1 tsp garam masala

To serve

1 small handful of fresh coriander, roughly chopped

Basmati rice cooked as per packet instructions or Indian breads

Preparation method

1.  For the marinade, mix together all the ingredients in a bowl and add the chicken.  Cover the dish and place in the fridge overnight or for 24 hours).

2.  For the curry, in a food processor blend the garlic and ginger with a splash of water to make a paste, set aside.

3.  In a large pan or wok heat the oil with half of the butter and add the cardamom pods, cinnamon and cloves.  Allow the whole spices to sizzle for 15-30 seconds and then add the ginger and garlic paste.  Cook until the moisture begins to evaporate.  Now add the tomatoes and tomato puree and cook for 20 minutes until the paste releases the oil. 

4.  Preheat the oven to 240°C/Gas mark 9.

5.  Cook the paste for a further 6-8 minutes until the paste begins to deepen in colour, stirring often.  Pour in the water, bring to the boil.  Now pass the sauce through a sieve to release as much liquid as possible.  Discard the solids and set aside.

6.  Meanwhile, remove the chicken from the fridge and place on a foil lined baking tray.  Place in the oven for 8-10 minutes or until the chicken is slightly charred.  Remove from the oven, the chicken will finish cooking in the sauce.

7.  Heat the remaining butter in a pan and add the sauce, salt and a good splash of water simmer for 3-4 minutes.  Now add the chicken, cream, sugar, chilli powder, paprika and garam masala.  Allow the sauce to simmer for 4-5 minutes until the sauce is lovely and creamy adding more water if necessary.  Taste the curry and adjust the flavour with more salt, sugar or cream.

8.  Serve with basmati rice or Indian bread and a sprinkling of coriander.

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Thai Green Curry with Beef

Thai Green Curry with Beef

This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef together with aubergine. The curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the shop-bought variety. (You will have more curry paste than required but it will store in the fridge for one week).

Serves 4

Prep time:  20 minutes

Cooking time:  10-12 minutes

Ingredients

For the green curry paste:

10 long green chillies, roughly chopped

3 shallots, peeled & roughly chopped

6 cloves of garlic, peeled & roughly chopped

4cm of fresh root ginger, peeled & roughly chopped

Bunch of coriander

2 lemongrass, trimmed & roughly chopped

3 kaffir lime leaves

1 tbsp vegetable oil

1 tbsp coriander seeds

1 tsp cumin seeds

½ tsp peppercorns

1 tsp sea salt 

1 tsp shrimp paste

For the beef curry:

1 tbsp vegetable oil

450g beef fillet or tenderloin, cut into bite-sized pieces

5 baby aubergines or 1 regular sized, chopped into bite-sized pieces

400ml tin of coconut milk

2 kaffir leaves

1 ½ tbsp fish sauce

1 tsp palm sugar

To serve:

Roughly chopped coriander

Jasmine rice, cooked as packet instructions

Preparation method

1.  For the curry paste, place the chillies, shallots, garlic, ginger, coriander, lemongrass and kaffir lime leaves into a food processor.  Blend to a fine paste adding the oil as necessary. 

2.  Toast the coriander and cumin seeds in a dry frying pan until fragrant.  Using a pestle and mortar or coffee grinder grind the spices, peppercorns and salt to a fine powder.  Add to the food processor with the shrimp paste and blitz to a fine paste.

3.  For the curry, heat the oil in a large pan or wok.  Add 4 tbsp of the curry paste and stir over a medium heat for 1 minute.  Add the coconut milk and bring to a simmer.  Now add the aubergines, lime leaves, fish sauce and sugar.  Cook for 3-4 minutes until the aubergine is tender and then add the beef.  Cook for another 2 minutes and then remove from the heat.

4.  To serve, ladle the curry into warm bowls and scatter with coriander.  Serve immediately with jasmine rice, enjoy!

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Chicken and Spinach Balti

Chicken & Spinach Balti

A deliciously tender chicken curry which is very simple to make – perfect for a mid-week meal!  Popeye would love this dish!

Serves 2

Prep time:  15 minutes plus up to 1 hour to marinade

Cooking time: 20 minutes

Ingredients

For the marinade

2.5cm/1in fresh ginger, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

1 lime, juice only

½ tsp ground coriander

½ tsp chilli powder

½ tsp ground cumin

½ tsp turmeric

1 pinch of salt

2 chicken breasts cut into bite-sized pieces

75ml/2 ½ fl oz natural yogurt

For the curry

1 tbsp vegetable oil

1 red onion, peeled & finely sliced

2 tomatoes, seeds removed & finely chopped

1 tbsp tomato puree

Splash of water

75ml/2 ½ fl oz double cream

150g/5oz baby spinach leaves

To serve

Small handful of fresh coriander, finely chopped

100g/3 ½ oz Basmati rice, cooked as per packet instructions

Method

1.  Place all the marinade ingredients into a bowl and mix thoroughly so that all the chicken is fully coated.  Cover the bowl with cling film and place in the refrigerator to marinate for at least 15 minutes but ideally 1 hour.

2.  For the curry, in a large pan heat the oil and fry the onions for 2-3 minutes until softened.  Add the tomatoes and tomato puree and gently cook for a further minute.

3.  Add the chicken including the marinade with a splash of water.  Pour in the cream and leave to simmer for 15 minutes until the chicken is fully cooked through.

4.  Add the spinach and mix through until it is fully wilted.

5.  Serve the curry with the rice and a sprinkling of coriander, enjoy!

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Beef Madras

Beef Madras

A great British favourite – this curry is full of spice with melt in the mouth beef!

Serves 4 small portions, 2 large

Prep time:   20 minutes

Cooking time: 105 minutes

Ingredients

1 cinnamon stick, 2.5cm

10 green cardamom pods

8 cloves

10 black peppercorns

2 tsp cumin seeds

1 tbsp coriander seeds

6 dried Kashmiri chillies, seeds shaken out

2½ tbsp vegetable oil

1 onion, sliced

½ tsp turmeric

1 tsp garam masala

1 pinch of salt

500g/17 ½ oz diced beef/stewing steak

2.5 cm fresh root ginger, peeled

7 garlic cloves, peeled

2 tomatoes

4 whole green chillies, pierced

To serve

4 tbsp single cream

1 handful fresh coriander, chopped

Basmati rice or Indian breads

Method

1.  Place the cinnamon, cardamom, cloves, peppercorns, cumin and Kashmiri chillies into a spice grinder or pestle & mortar, grind until you have a fine powder.

2.  Heat the oil in a large pan, add the onions and cook on a gentle heat until softened.  Stir in the ground spices with the turmeric, garam masala, salt and a splash of water.  Cook for 1 minute.

3.  Add the beef and fully coat with the spices, cook until browned all over.

4.  In a small food processor blend the ginger, garlic, tomatoes with a splash of water until you have a smooth puree.  Add the mixture and green chillies to the beef, bring to the boil.  Reduce the heat and simmer until all the sauce has almost been absorbed into the beef.

5.  Pour in enough water to cover the beef curry, bring to the boil, cover and reduce to a simmer.  Cook until the beef is tender, around 1 ¼ hours.

6.  Uncover and simmer until you have a thick sauce, season to taste.  Serve the curry with a drizzle of cream, a sprinkling of fresh coriander, basmati rice or Indian breads, enjoy!

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the Best Chicken Tikka Masala

Chicken Tikka Masala

A great British favorite!  If you love curry you will absolutely adore this dish! 

Serves 4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 20-25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

1 tsp cloves

1 ½ tsp ground turmeric

For the Chicken

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

500g (1 lb 2oz) chicken breasts, cut into chunks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

400ml coconut cream

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1.  Mix together all the spices for the tikka masala.

2.  To make the chicken, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the chicken pieces in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the chicken from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the chicken until browned.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes, until the onions have softened.

5.  Add the coconut cream, mix through and add the chicken.  Cook the chicken 15-20 minutes whilst bringing the sauce to a simmer to allow it to thicken, season to taste.

7.  Serve the chicken tikka masala, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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Lamb Tikka Masala

Lamb Tikka Masala

If you love curry you will absolutely adore this dish!

Serves 2-4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 20-25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

1 tsp cloves

1 ½ tsp ground turmeric

For the Lamb

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

500g (1 lb 2oz) good quality lamb steaks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

1 x 400ml can coconut milk

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1.  Mix together all the spices for the tikka masala.

2.  To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the lamb from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the lamb and sear on both sides for 1-2 minutes.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.

5.  Pour in the coconut milk, mix through and add the lamb.  Cook the lamb for 5 minutes on each side.  Remove the lamb to allow it to rest.

6.  Bring the sauce to a simmer to allow to thicken, season to taste.

7.  Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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Beef Massaman Curry

Beef Massaman Curry

A very tender, melt in the mouth beef curry with a peanut crunch – delicious!

Serves 4-6

Prep time:  20-25 minutes

Cooking time: 2 hours 15 minutes

Ingredients

For the curry paste

15 dried red chillies

1 tbsp coriander seeds, ground

1 tsp cumin seeds, ground

1 stick cinnamon, ground

3 cloves, ground

4 peppercorns, ground

4 tbsp garlic, chopped

4 tbsp shallots, chopped

1 heaped tsp shrimp paste

1 - 2 sticks lemongrass, chopped

1 tsp galangal root, chopped

1 tsp fish sauce

For the curry

90g/3oz unsalted peanuts

400ml can coconut milk

4 tbsp massaman curry paste (if you prefer milder curries use 2-3 tbsp)

900g/2lbs stewing beef steak, cut into large chunks

450g/1 lb waxy potatoes , cut into 2.5cm chunks

1 onion, cut into thin wedges

4 kaffir lime leaves

1 cinnamon stick

1 tbsp tamarind paste

1 tbsp palm or soft light brown sugar

1 tbsp fish sauce

1 red chilli, deseeded and finely sliced, to serve

jasmine rice, to serve

Method

1.  Soak the chillies in lukewarm water for 10-15 minutes and then deseed.

2.  Dry fry all the spices in a large frying pan and then grind to a fine powder in a pestle and mortar or coffee grinder.

3.  Add the rest of the ingredients and blend into a fine paste.  You only need 4 tbsp of the paste for the curry, the remainder you can store in the fridge for 2-3 months.

4.  For the curry, heat the oven to 200°C/Gas mark 6 then toast the peanuts on a baking tray for 5 minutes in the oven.  Now reduce the heat of the oven to 180°C/Gas mark 4.  When the peanuts have cooled, roughly chop and set aside.

5.  Heat 3 tbsp of coconut milk in a large casserole dish with a lid, add the curry paste and fry for 1 minute.  Stir in the beef and cook until the meat is fully coated and sealed.  Add the rest of the coconut milk and fill the can half full with water and add to the dish.  Now add the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.  Stir until thoroughly combined and bring the dish to a simmer and then place in the oven.  Cook for 2 hours until the beef is tender.

6.  Serve with jasmine rice, sprinkle with peanuts and sliced chillies.  Enjoy!

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